Sunday, April 8, 2007

Happy Easter!

It's been such a busy weekend here, I didn't post my favorite Easter recipe! Still, just in case there are other procrastinating Moms out there (like me!), I'll give it to you now. It's really so easy, you can make it any time, not just for special occasions, and it comes out perfect every time as long as you slow cook it long enough!

Viv's Favorite Pot Roast Recipe

2-3 lb top round roast (for a family of 4, I use a 2.5lb cut)
Lipton's Onion Soup dry package (the "recipe secrets" one)
2 cans Campbell's Golden Mushroom soup

Put roast in the fridge overnight if it has been frozen.

Plunk roast in a large crockpot with a cover that will fit in your oven.
Sprinkle one packet of the dry onion soup mix around and on top of roast.
Spoon out two cans of golden mushroom soup around roast (do not add water! The roast makes it's own gravy with the soup and the juices from the roast).
Cook on low heat (325ยบ) for about 4 hours, turning the roast over halfway through cooking time.

The Roast is done when it pulls apart easily with a serving fork.

This recipe is practically foolproof, and the gravy it makes is delicious. I usually serve it with some mashed potatoes on the side to take advantage of the tasty gravy!

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